Is It Safe To Eat Food That Has Freezer Burn?

Nali Consulting were featured as food scientists on the website Well + Good.

We provided commentary on factors related to safe food storage and freezer burn. Our key contributions are included below along with a link to the full article.

Publisher: Well + Good

Full Article: Is It Safe To Eat Food That Has Freezer Burn? We Asked a Food Scientist

Date first published: June 17, 2022

Food and Beverage Journalist: Maki Yazawa, Linkedin, Well + Good Profile

Image credits: Well + Good, Photo: Stocksy/ Ina Peters

Contributor at Nali Consulting: Natalie Alibrandi, Linkedin

Key contributions from Nali Consulting:

What causes freezer burn to occur

To learn more about the chemical reaction that occurs when food enters the freezer, we spoke with Natalie Alibrandi, a London-based food scientist and CEO of Nali Consulting, for the lowdown. “Freezer burn is caused by oxidation and dehydration. If food is left in the freezer for too long or it isn’t stored in an airtight package, the parts that are exposed to the air can be subject to freezer burn,” Alibrandi says. Makes sense… but isn’t the freezer meant to preserve food at all costs?

“In essence, freezer burn is the water content of the food rising to the surface and causing crystal-like structures. This process is also known as sublimation, which is similar to evaporation. However, in this case, the water bypasses the liquid phase and turns into gas,” Alibrandi says. Thus, when food makes its way to the freezer but has had some time to thaw, it can become prone to this pesky chemical reaction.

So is food with freezer burn safe to eat?

“Yes! Freezer-burnt foods are safe to eat. Unfortunately, due to dehydration and oxidation, [freezer burn] will drastically change the texture and taste of your food,” Alibrandi says. Although it may look unappetizing, she says that food that has undergone the sublimation reaction isn’t necessarily an indication of spoilage. However, she does advise that it’s best to remove sections of meat or crystalized vegetables that have been exposed to freezer burn, as it’ll significantly impact its taste and texture due to the moisture loss.

The best way to prevent freezer burn

To prevent freezer burn, Alibrandi recommends always using airtight containers and freezer-proof packaging to reduce the risk of sublimation. “In fact, vacuum packing food to prevent air from coming into contact with it is one of the best ways to keep ice from forming,” she says.

Ultimately, however, Alibrandi cautions that any food that has been exposed to air is at risk of freezer burn. To lessen the chances, she says you should keep most foods frozen only for a short period before using them and make sure they’re dried off when they go into the freezer. “Vegetables and fruits can be stored for up to 12 months while meats and fish should be less than six months,” Alibrandi adds.